3 pounds venison neck, shoulder or brisket, preferably ground twice
2 tablespoons kosher salt
2 tablespoons minced fresh sage
2 teaspoons freshly ground black pepper
2 teaspoons freshly ground white pepper
1 teaspoon ground clove
1 teaspoon ground allspice
1 teaspoon ground juniper berry
1 teaspoon freshly grated nutmeg
8 ounces caul fat (Note: Caul fat is a thin membrane that encases the internal organs of many of the animals we eat. It is now readily available in butcher shops and online.)
Put the ground venison into a large bowl, add the salt, sage, peppers, clove, allspice, juniper berry and nutmeg, and mix thoroughly.
Cover a baking sheet with wax paper. Use a 2-ounce ice cream scoop to divide the mixture into balls and set each one on the wax paper.
Spread the caul fat on a clean work surface and wrap each portion of venison, being sure to overlap the edges as the caul fat will shrink a bit as it cooks. Press down very gently on each crepinette to flatten it just a bit.
At this point, you can freeze some or all of the crepinettes. To do so, simply set the baking sheet in the freezer for 2 to 3 hours. Remove the frozen crepinettes and pack them into freezer bags.
To cook the crepinettes, set a large, heavy skillet over medium heat and add the crepinettes, seam-side down. Cook for 6 to 7 minutes, turn and cook for another 3 to 4 minutes or a little longer. They should have firmed up a bit but not completely. Transfer to a platter or individual plates and serve hot, with a simple green salad alongside. The crepinettes can also be used to make sliders.
This recipe appears in "More Than Meatballs" (Skyhorse Publishing, 2014 & 2016) by Michele Anna Jordan, writer, author, and chef in Sonoma County. For more information, please visit www.micheleannajordan.com/.